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Chickpea, potato and spinach curry

ingredients

servings

4

Potatoes

2 unit

Spinach

100 grams

Chickpeas

70 grams

Extra virgin olive oil

1 spoon

Canned tomato sauce, with salt

1 spoon

Sweet paprika

to taste

Curry powder

to taste

Turmeric

to taste

Bouillon cube, classic flavour

to taste

second courses from India

Chickpea, potato and spinach curry

Chickpea, potato and spinach curry

vegan high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chickpea, potato and spinach curry

Delicious chickpea and potato curry to be accompanied with naan bread

Chickpea, potato and spinach curry step 1

step 1

Cut the potatoes into cubes and start to cook them in a pan with a spoonful of oil. After browning a little, add a glass of water with the nut and cook for 15 minutes on low heat.

Chickpea, potato and spinach curry step 2

step 2

Add the cooked chickpeas and a spoonful of tomato puree. If the potatoes are still raw, a little more water can be added.

Chickpea, potato and spinach curry step 3

step 3

Mix everything well and add the spices. When the cooking is almost completed, add the spinach. Salt if necessary and serve.

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